BETHANY’S BLUE SWIMMER CRAB OMELETTE
(With the compliments of
Bethany Finn from The Urban Bistro)
Ingredients: (Serves 4)
8 blue swimmers, steamed for 8 minutes and meat picked
12 eggs (XL free range)
1 tbsp fish sauce
1 tbsp palm sugar
200ml chicken stock
60ml vegetable oil
30ml oyster sauce
15ml sesame oil
1 punnet bean sprouts, or soybean sprouts
1 punnet snow pea shoots or snow pea tendrils
Method:
Firstly heat the clear chicken stock and add one tbsp of fish sauce and 1 tbsp palm sugar, bring to the boil, remove from the heat.
In a small bowl, mix three eggs with a fork, just enough to break the yolk. Heat a wok until the oil is just starting to smoke, tip in egg mix, then add the crab meat. Slide the wok under a hot griller for one minute or until just cooked.
Tip the flat crab omelette on to a clean tea towel, top with bean sprouts, snow pea shoots and roll into a torpedo shape, place on to the middle of a deep plate, pour over hot stock, drizzle with a little oyster sauce and sesame oil, and if you’re brave, try it with a little chilli oil, and a sprig of coriander…delicious.
(Bethany: This is my favourite way to eat crab and a very light omelette, perfect on a summer’s day! This dish is a main stay on the menu at Urban, too many regulars would kill me if I changed the menu. Hmm, nice to know!!)